Start by removing the greens from the top of the red beets only. Rinse and save these for the salad.

Roasted Beets

8 small beets (any color)
2 Tbl olive oil
1 tsp salt

Cover a small baking dish with foil and roast at 375 for 50 min. Reserve the liquid left in the pan when the beets are finished roasting.

Remove the beets from the oven and allow them to cool. Once they have cooled, slice the beets into 1/4 inch slices and serve with the baked mozzarella and beet greens.

Baked Mozzarella

8 layers phyllo dough (found near pastry dough in the local grocery store)
1 Tbl butter, melted
4 oz fresh mozzarella,

Butter a baking sheet large enough to hold the mozzarella.

Lay down 4 sheets of phyllo, brushing melted butter on each layer. Now set the mozzarella on top of the phyllo and fold the edges of the phyllo up around the cheese. Cover top of cheese with the other 4 sheets of phyllo, brushing melted butter on each layer. Tuck the loose ends of pastry under the cheese.

Sauté over medium heat for three minutes on each side. Place in the oven at 375 for three minutes. Enjoy.

Beet Greens

Toss the beet greens you picked from the red beets and toss with the reserved beet roasting liquid along with 1/2 tablespoon of olive oil. Salt to taste.

SERVE TOGETHER

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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